Luscious Lemon Sticky Buns

Pucker up and take a bite of these zingy lemon sticky buns! 

Ingredients:

2 1/2 tsps instant yeast

3/4 cup milk, at 105-110°F

1/2 cup butter, at room temperature

2 eggs

1/4 cup sugar

2 tsps vanilla extract

1 tsp almond extract

zest of 1 lemon

1 tbsp lemon juice

3  3/4 - 4 cups flour

1/2 tsp salt

Lemon Filling:

1 cup sugar

zest of 1 lemon

4 tbsps butter, at room temperature

1/4 tsp powdered ginger

1/8 tsp cinnamon

1/4 cup lemon juice

Cream Cheese Glaze:

1 lemon zested and juiced

4 oz cream cheese, at room temperature

1 cup icing sugar, maybe a few tbsps more

Gently stir the warm milk and yeast together in a large mixer bowl and cover with a dishtowel. Leave 10 minutes.

Mix 1/2 tsp salt with 1 cup flour and add to the bowl. Then add the butter, eggs, sugar, vanilla, almond extract, lemon zest and juice. Add the remaining flour 1 cup at a time until you have a sticky dough. Knead for 5 minutes until smooth and elastic.

Coat ball of dough in a little vegetable oil, place in a bowl and cover with plastic wrap and a dishtowel. Let rise in a warm place until doubled, about 1 hour.

While the dough is rising prepare the lemon filling. Rub the zest of 1 lemon into 1 cup of sugar with your fingers, then beat in the butter, ginger and cinnamon. Slowly add the lemon juice. Refrigerate for 1/2 hour.

On a floured surface pat or roll out the dough to a rectangle of about 10 X 15". Spread the filling to 1/2" from each edge and firmly roll up from the long edge. 

Grease and flour a 13 X 9" baking dish.

Cut the roll into 12 even slices and place the rolls in the baking dish. I use dental floss to slice the rolls as I find it doesn't squish them as much as a knife. Or maybe I need sharper knives 😕

Again, cover with plastic wrap and a towel and let rise in a warm place for about 1 hour or until puffy.

Bake in a 350°F oven for 35 minutes or until the internal temperature reaches 190°F. 

To make the glaze, cream the lemon juice and cream cheese together. The add the icing sugar in 2 or 3 additions to the consistency you like. Once the rolls have cooled about 10 minutes you can drizzle or spread the glaze over top and finish with a sprinkle of  lemon zest.

Best served warm! For reheating leftovers simply pop one in the microwave for 10-15 seconds 😋

Adapted from: thekitchn.com

Pumpkin Spice Cinnamon Rolls

Who doesn't like a good cinnamon roll? This double batch of Pumpkin Spice Cinnamon Rolls will keep you coming back for more and the recipe makes enough to give some away or freeze for later.

Ingredients:

Dough:

1 1/4 cups milk

6 tbsps butter

2 tsps yeast

2 tsps vanilla

2 eggs, at room temperature

1/2 cup pumpkin purée

5 cups flour

1/4 cup sugar

1/4 cup brown sugar

1 tsp salt

2 tsps pumpkin spice 

(Make your own pumpkin spice - 2 tsps cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp allspice)

Filling:

1/2 cup soft butter, divided

1 cup brown sugar

2 tbsps pumpkin spice (or cinnamon)

Topping before baking:

5 tbsps milk

3 tbsps butter

Frosting:

1 cup cream cheese

6 tbsps maple syrup

1/2 cup butter, at room temperature

2 tsps vanilla

1/4 cup icing sugar

Begin the dough by microwaving the milk and butter for 60 seconds to melt the butter. Pour into a large mixer bowl. Using a thermometer check for a temperature of 105-110°F before sprinkling the yeast on top. Leave for 5-10 minutes to activate.

In a separate bowl whisk together the flour, sugar, brown sugar, spices and salt. (Don't forget the salt! I did and had the dough half risen before realizing it!!! I actually put the dough back in the bowl, mixed in the salt and started the rise over again!)

To the milk mixture add the vanilla, eggs and pumpkin, then start adding the flour in 2 or 3 additions. Knead for 7-10 minutes or until the dough comes away from the bowl. 

Turn the oven on for 1 minute (any temperature) then turn it OFF. Place the dough in an oiled bowl, cover with a damp cloth and put the bowl in the warmed oven for 30 minutes or until doubled.

Once doubled cut the dough in half and with each half roll out to about 13 X 11" and spread with half the butter for filling. Mix the brown sugar and pumpkin pie spice together and sprinkle half over each rectangle of dough.

You can spread it out evenly with the palm of your hand.

Now, from the long end, roll up firmly and pinch the seam.

Mark out the cuts for 9 rolls each. Using a piece of dental floss, place it under the roll, bring up and cross over itself and pull. You'll get a much cleaner cut than using a knife.

Put the rolls in buttered pans, either 8 X 8" square or 9" round, cover with plastic wrap and return to a warm, draft-free area for 20-30 minutes.

While that second rise happens combine the milk and butter for the topping. Microwave until the butter melts. Stir together and just before the rolls are going into the oven brush all the tops with the milk/butter mixture. 

Bake at 350°F for 25-30 minutes.

Cool 5-10 minutes then spread on that ooey-gooey frosting! 

Once they have cooled significantly you can loosen the sides and place a large spatula underneath to lift the rolls out of the pan. Easier done with the square pan.

And there you have it... 18 pumpkin spice cinnamon rolls, ready to eat or freeze.

Yes, these can be frozen with or without the frosting. Simply defrost in the fridge overnight then microwave 20-30 seconds.

They can also be kept in the fridge for 5 days in an airtight container. Microwave 15-20 seconds to enjoyy them!

Adapted from lifestyleofafoodie.com